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Application filed by Unilever NvfiledCriticalUnilever Nv
Priority to HU9903164ApriorityCriticalpatent/HUP9903164A3/en
Publication of HUP9903164A3publicationCriticalpatent/HUP9903164A3/en
Anti-freeze proteins (AFP's), having a thermal stability evidenced by no significant reduction in ice-recrystallisation inhibition properties after heat-treatment for 1 hour at 60 [deg]C, one hour at 80 [deg]C or 10 minutes at 100 [deg]C, are new. Also claimed are: (i) a vector capable of encoding at least one APF; (ii) a transformed organism capable of expressing at least one APF; (iii) a frozen confectionery product comprising 0.0001-0.5 wt. % APF; and (iv) a pre-mix suitable for use in the production of a frozen confectionery product comprising AFP.
HU9903164A1997-07-041997-07-04Frozen food product containing heat stable antifreeze protein
HUP9903164A3
(en)
Anti-freeze polypeptides, isolated nucleic acid sequence, process to obtain polypeptides, antibody, food product, process to produce the same, use of the polypeptide, and, microorganisms, cell line, or plant.
Method of preventing decrease in the activity of protein due to freezing and use of polypeptide in the production of protein activity decrease preventing agent
lite catalyst can be used for the transalkylation of benzene with diethylbenzene. The appropriate conditions of the transalkylation reaction are in the range of temperature 230-270℃ and pressure 2.